“This soup is oh-so yummy, easy to make, and the aromas will make your mouth water. Serve with some crusty bread. Freezes well, so it's excellent for lunches and leftovers (not that there will be any left).” - by SYNCHORSWIM
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Heat the oil in a large pot over medium heat. Stir in onion, celery, garlic, ginger, and sugar. Cook 5 minutes, until onion is tender. Season with salt, turmeric, allspice, and nutmeg. Mix in potatoes and zucchini, and pour in the vegetable stock. Bring to a boil, reduce heat to low, and simmer 10 minutes, or until potatoes are tender.
- Remove soup from heat, season with cayenne pepper, and stir in spinach. Using a hand blender, blend soup until smooth. Garnish with red bell pepper to serve.
Nutrition
Amount Per Serving (8 total)
- Calories
- 124 cal
- 6%
- Fat
- 5.8 g
- 9%
- Carbs
- 16.7 g
- 5%
Based on a 2,000 calorie diet
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Reviews (54)
Rate This Recipe
"This recipe is ridiculous in the best way possible. Try it! Don't worry if you don't use every specific ingredient -- mix and match, improvise...but do use fresh ginger instead of powdered if possib..." See morele."
KymInNM
"Great flavor! I made it with sweet potatoes and omitted the sugar and celery. I zapped the potatoes in the microwave for 7 minutes before chopping them, so they were just right after 10 minutes of sim..." See moremering. I like a chunkier soup, so I removed about 1/3 of the veggies, pureed the soup with a stick blender, and added the veggies back in; the texture was perfect. One word of caution: Even if you love spicy food (which I do), don't overdo it on the cayenne. I did, and although the soup was still delicious, the cayenne overpowered the other flavors."
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